Shrimp – Pati Jinichhttps://patijinich.com
Pati Jinich is host of the popular Emmy and James Beard nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.Tue, 26 Sep 2017 16:07:33 +0000en-UShourly1https://wordpress.org/?v=4.7.5https://patijinich.com/wp-content/uploads/2016/07/cropped-molcajete-site-icon-32x32.pngShrimp – Pati Jinichhttps://patijinich.com
3232Shrimp Rolls with Pepita and Cilantro Pestohttps://patijinich.com/recipe/shrimp-rolls-with-pepita-and-cilantro-pesto/
https://patijinich.com/recipe/shrimp-rolls-with-pepita-and-cilantro-pesto/#respondFri, 21 Oct 2016 20:31:07 +0000http://patijinich.com/?post_type=recipe&p=14267

In a large mixing bowl, add olive oil, garlic, cilantro and a pinch of salt. Mix together and add the shrimp. Toss to coat well and keep refrigerated until ready to grill.

Place the shrimp on the grill. You can skewer them so they’re easier to flip. Cook until they’re opaque in color, a few minutes per side. Remove from grill and let cool.

In a bowl, toss the grilled shrimp with the mayonnaise. Season with salt and pepper to taste.

Brush the insides of the hot dog buns with olive oil and place open faced onto the grill to lightly toast.

To the toasted buns, add a few slices of avocado and a good amount of the grilled shrimp with mayonnaise. Top with a drizzle of pepita pesto and a few – or many (depending on how spicy you like it) - drops of serrano chile oil.

On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside.

Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside.

Pour the all-purpose flour onto another large plate and set aside.

Add enough oil to a large frying pan or casserole to get about 3/4-inch height. Set over medium heat.

One by one, dredge the shrimp in the flour so they are completely covered and shake off the excess. Then, dip them completely in the beaten egg mixture. Immediately coat them with the coconut mix, but do so gently so the coconut won’t fall off: place each egg coated shrimp on the plate and with your hands add some of the coconut mix on top, pressing lightly so they are completely covered. Don’t shake them off at this point. Set them aside on a plate or board.

Once you are done coating the shrimp, check your oil. If you have a thermometer, it should be around 350 degrees Fahrenheit. You may raise the temperature to medium-high if it isn’t still there. Another way to test is to dip in the tip of a shrimp, the oil should actively and happily bubble all around it.

Fry the shrimp in batches, without overcrowding the pan, until they are cooked through, crisp and golden brown, about 1 to 2 minutes per side. Flip them using rubber tip tongs from the tail, so you don’t break the beautiful coconut coating. Don’t over cook them either! Place them on a drying rack or platter covered with paper towel, and serve.

]]>https://patijinich.com/recipe/coconut-shrimp/feed/12Shrimp, Mango, and Avocado Rolls in Mexican Today!https://patijinich.com/recipe/shrimp-mango-and-avocado-rolls-in-mexican-today/
https://patijinich.com/recipe/shrimp-mango-and-avocado-rolls-in-mexican-today/#commentsThu, 07 Apr 2016 22:45:12 +0000http://patijinich.com/?post_type=recipe&p=11517This recipe and its accompanying photo make me so very happy, and I think that they will make you so very happy, too. Here’s why in case you are in need of a list of reasons to make such a beautiful looking and yummy thing.

These shrimp rolls are gorgeous! And if I may say, this is a gorgeous photo too, isn’t it? It is bright and bold and colorful, and it has so much life and texture. Of course, I did not take the photo. Credit goes to Ellen Silverman, who I was lucky to work with on my upcoming cookbook Mexican Today which is out April 12th, that is: in a matter of hours!

These rolls are so delicious it is almost ridiculous! Wait until you bite into one! Tender shrimp gets quickly seared in the rendered fat from bacon, until browned outside yet still plump and juicy inside. Then, that crisp and meaty bacon is broken into pieces and mixed with diced smooth avocados and tangy mangoes in a super tasty vinaigrette. Grab a soft bun or a hard roll, open it up, add the shrimp, generously spoon on some of that bacon, avocado, mango mix and you are set for one after another bite of bold flavors. Plus, brunch, lunch or dinner is ready in 15 minutes.

These rolls help break misconceptions about what Mexican food is. They showcase the evolution of Mexican cuisine north and south of the border and the beautiful place where we stand today. Mexican cuisine has such strong pillars to stand on that it welcomes playful uses of its ingredients.

I am taking these rolls on book tour! I will be making these rolls, and many other new recipes from my new book, and giving you all a taste in some of the 20+ cities I am headed to for the tour! I hope you will be able to come meet me at some of these events! There are still some cities and events in the works, so please check back to see what cities have been added.

Mexican Today is a book three years in the making that I am so proud to share with you. It is a book that I am dying for you to see, to read and to cook from. I was so excited about it as I was working on it that I over delivered the number of recipes to my editor! I cannot wait to hear what you think of the tacos, enchiladas, tortas, soups, stews, salads, casseroles, sides, desserts and drinks. There are many traditional recipes and many new takes that are part of this new collection, which is fun and super accessible too.

Every single one of the recipes is a favorite at home, and I can’t wait for them to be part of yours. Please do tag #MexicanToday on social media, so I can connect with you and see what you are whipping up in your kitchen either from my book or from your own Mexican cooking inspiration.

Heat a large skillet over medium heat. Add the bacon and cook for 3 to 4 minutes per side, until browned and crisp. Transfer the bacon to a paper towel–lined plate, leaving the fat in the skillet, and set aside.

Return the pan with the fat to medium heat, add the shallot and garlic and cook for about 2 minutes, until fragrant, tender, and just beginning to brown. Scrape the garlic and shallot into a medium heatproof bowl, along with the fat. Don’t wash the pan; just set it aside.

To prepare the vinaigrette: Add the vinegar, honey, mustard, ½ tea-spoon salt, and pepper to taste to the bowl with the garlic and shallot. Whisk or mix with a fork until well emulsified. Add the avocados and mangoes, gently toss together, and set aside.

Heat the oil and butter over high heat in the skillet you used for the bacon until the oil is hot but not smoking and the butter has begun to foam. Add the shrimp, without crowding the pan (cook them in two batches if necessary). Season with ½ teaspoon salt and pepper to taste, and cook, flipping them over once, until seared and browned, no more than 2 minutes. Transfer to a bowl.

Open the buns or rolls, trying not to separate the tops from the bot-toms, and arrange a layer of cooked shrimp on the bottom of each one. Top the shrimp with the avocado and mango mix and crown each with a couple of slices of bacon. Close the sandwiches and serve.

Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 1 minute. Immediately drain the shrimp and let cool.

In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, Maggi sauce and olive oil. Add the shrimp and toss to combine. Add the onion, chile, olives, tomato, parsley, cilantro, oregano and salt, and mix gently until well blended. Cover and refrigerate for at least 30 minutes or up to 12 hours.

When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips or saltines.

]]>https://patijinich.com/recipe/shrimp-cocktail-pacifico/feed/51Episode 208: Tequila!https://patijinich.com/episode_208_tequila/
https://patijinich.com/episode_208_tequila/#commentsThu, 04 Oct 2012 12:00:00 +0000http://dev.patismexicantable.com/2012/10/episode_208_tequila/This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish.
]]>https://patijinich.com/episode_208_tequila/feed/3Episode 112: Vanillahttps://patijinich.com/episode_112_vanilla/
https://patijinich.com/episode_112_vanilla/#commentsSat, 18 Jun 2011 15:30:00 +0000http://dev.patismexicantable.com/2011/06/episode_112_vanilla/Vanilla only comes in a bottle, right? Oh, it’s a bean!? Where on earth do I find vanilla beans and then how do I cook with them? Wait, vanilla comes from Veracruz, Mexico–not Madagascar!? This episode will explain all of that, plus share a few amazing vanilla-infused recipes, including:
]]>https://patijinich.com/episode_112_vanilla/feed/7Where to Find Caldo de Camarón? Make Your Own…https://patijinich.com/recipe/where_to_find_caldo_de_camaron/
https://patijinich.com/recipe/where_to_find_caldo_de_camaron/#commentsSat, 15 Jan 2011 16:00:00 +0000http://dev.patismexicantable.com/2011/01/where_to_find_caldo_de_camaron/When I was in high school in Mexico City, Tecamacharlie’s was one of the most popular meeting spots. The name came from Tecamachalco, the neighborhood where it sits tucked away in a corner, and the chain of Restaurants it belongs to, Anderson’s Carlos & Charlies. There, my friends and I would meet some Friday afternoons after school, to have a late and long lunch or comida and embrace the weekend.

Even before school started those Friday mornings, there would be one thing in my mind: Tecamacharlie’s top notch Caldo de Camarón. A rich and thick soupy broth made with dried and salted shrimp, and seasoned with a base of Guajillo chile sauce.

A soup so flavorful and filling, it was served as a courtesy as soon as you finally sat down in that incredibly busy and loud place. The waiters brought it out of the kitchen still simmering, served in a little caballito, the little glass shots used to serve Tequila.

There were plump limes already quartered at the table, waiting to be squeezed into the soup before you drank it in one gulp. If you were lucky, the bottom of the shot had a shrimp, and maybe a couple pieces of potato and carrot. Then you could stick your fork or finger in there, to eat those little treasures that tasted like adventures at the sea port. Far away from the City.

That was 20 years ago and I haven’t been back to that Restaurant since those teen years. So I can’t vouch for how good it is these days… Plus, nostalgia has its way of overpowering memories sometimes too.

But one can find that Caldo de Camarón, with slight variations in many restaurants in Mexico city, and it is even more popular throughout the long Mexican coasts.

The latest one I’ve tried and I think even a better one, regardless of the power of nostalgia, is at one of the Guadiana Restaurants, which I always visit each time I go to the city.

As much as I have looked, there is no Caldo de Camarón to be found around DC. But one can find the handful of ingredients that the soup calls for. Although they are just a handful, they have enough personality to power a rock band.

The dried shrimp, of course, pictured above. Which need to be soaked for 5 to 10 minutes, as they have been salted not only to concentrate their flavor but also to preserve them, so the salt is, truly, intense. Then the shrimp are rinsed and cooked in water, creating a broth which provides the main and matchless flavoring of the soup.

Then, the Guajillo chiles, with their mild heat and crowd pleasing taste. After they are quickly stemmed, seeded and toasted…

…beautifully toasted, really, look at the color…

They are then simmered with one of Mexico’s workhorse combinations: onion, garlic and tomato. Some people add parsley to the mix. Some add Bay Leaf, like me.

That goes into the blender, and then strained into a pot with some hot oil waiting to season the mix.

Once seasoned, in goes that deep amber colored dried shrimp broth.

The traditional cubed potatoes and carrots…

I like to add more than the usual recipes call for, so that neither me nor my guests have to be hunting those little soft chunks in the soup bowl.

When the shrimp have cooled, remove their heads, tails, and legs. Most cooks keep the shells on. They are a salty and crunchy addition in the soup. However, you can remove the shells if you feel like it. For a softer feel. Then cook for 10 more minutes so all of the flavors can come together.

Do serve the soup really hot. And always, always, always, have fresh limes ready to be squeezed in the soup.

That fresh squeezed lime juice is what makes all of the flavors in the soup, truly shine.

DRIED SHRIMP SOUP

Caldo de Camarón

Servings6 to 8servings

Ingredients

1poundMexican dried shrimp

3ouncesguajillo chilesabout 8-10 chiles

1/4poundripe tomatoes

1clovegarlic

2bay leaves

1large sliceof onionor about 3 tablespoons, roughly chopped

1poundpotatoesrinsed, peeled and cubed

1/2poundcarrotsrinsed, peeled and cubed

3 to 4limes

2tablespoonsoil

Instructions

Cover the shrimp with cold water and let sit for 15 minutes. Drain the shrimp, rinse them and place them in a medium pot. Cover the shrimp with 10 cups of water and bring to a simmer over medium-high heat. Once at a simmer, lower the medium heat and simmer for 10 minutes. Strain the broth, reserving both the broth and the shrimp. Allow everything to cool.

Once the shrimp have cooled, remove the heads, tails and legs from the shrimp. Be sure to keep the shells on the shrimp if you want them to add some crunch to the soup.

Remove the stems and seeds from the chiles and place them on a hot comal. Toast until their color changes to opaque, for about 10 to 15 seconds and flip to the other side.

Place the chiles, tomatoes, garlic, bay leaves, and onion into a saucepan and cover with water. Simmer for 10 minutes over medium heat, then puree until smooth.

Over medium heat, add two tablespoons of oil to a large soup pot. Strain the puree over the oil and then simmer for 8 to 10 minutes over medium-high heat, allowing the puree to season and thicken.

Add the shrimp broth, potatoes, carrots, and shrimp to the puree and simmer for 10 minutes over medium-high heat.

Serve the soup with fresh lime to drizzle over the top.

]]>https://patijinich.com/recipe/where_to_find_caldo_de_camaron/feed/45Dried Shrimp: Camarón Secohttps://patijinich.com/caldo_de_camaron_1/
https://patijinich.com/caldo_de_camaron_1/#commentsTue, 11 Jan 2011 20:00:00 +0000http://dev.patismexicantable.com/2011/01/caldo_de_camaron_1/Dried shrimp are used not only for the Caldo de Camarón, or Shrimp Soup or Broth. They are also used to make shrimp patties that are then bathed in different mole sauces. Also to prepare tamales, rice, bean and potato dishes. Even some salsas that used them ground as a seasoning and thickening base.

Dried shrimp come in different sizes, from the miniature ones smaller than 1/2″ to much larger ones bigger than 3″. Because they are lightly cooked, then salted and left to dry in the sun, they concentrate their flavor intensely and deeply. They are also quite salty.
In Mexico, you can find them in outdoor markets as well as mainstream grocery stores. Here in the US, I’ve found them in Asian and Latin stores. They are also easy to find online. However, go for those that have this light pale color. Don’t go for the pink or red kind that seem too lump and meaty. Good quality dried shrimp should be almost flat and colorless. They have been dehydrated, so that’s what they should look like.

They last in the pantry for months and months and are considered, just like dried chiles, almost a spice. To use them, they are typically soaked in water for 5 to 10 minutes, rinsed, drained, heads and legs removed and then cooked. They have an unmistakeable and unique strong flavor.

]]>https://patijinich.com/caldo_de_camaron_1/feed/5Tequila, Mexican Cream and Chipotle Shrimphttps://patijinich.com/recipe/tequila_mexican_cream_and_chipotle_shrimp/
https://patijinich.com/recipe/tequila_mexican_cream_and_chipotle_shrimp/#commentsSat, 12 Jun 2010 17:00:00 +0000http://dev.patismexicantable.com/2010/06/tequila_mexican_cream_and_chipotle_shrimp/Shrimp tend to be perceived as a treat. That fancy item on a menu.

Think about what happens at a shrimp station on a Sunday buffet. It gets crowded. Even if you didn’t feel like eating shrimp, if there’s a shrimp station, chances are you will eat them. Your mom, your dad, your husband or friends will look at your shrimp-less plate and push some shrimp onto your plate.

Growing up in Mexico City, family Sunday lunches with the dozens and dozens members of our immediate family included giant shrimp from the Mercado de la Viga. There was so much anticipation as to when they would majestically appear on that huge platter carried by my grandmother. Before they got to the table, people started sneaking away some. So my grandmother decided to set a pre-lunch agreement on the number of shrimp per head, to avoid childish grown up wording snaps like “YOU always get the extra shrimp” or sudden door slams.

So when I was asked to develop a Mexican menu for the 2010 RAMMYS Awards I just had to include shrimp. I paired them with some signature Mexican ingredients: smoky and hot Chipotle Chiles in Adobo, tangy and salty Mexican Cream and the iconic Tequila Reposado.

And so, they were served to the 1600 attendees.

But before that day, the cooking staff under the expert guidance of the Marriott Wardman Park Hotel Executive Chef Horst Lummert, had to test the recipe.

That day of testing and tasting was incredibly fun. Here we were, as we watched how the tequila drunken shrimp were ignited…

And here we were, watching a crowded shrimp station serve hundreds of plates.

And here is how you can get a taste of those shrimp, right at home. Along with some igniting which is such a thrill.

First of all. Get some good shrimp. Though it is always better to use fresh ingredients, truth is, it is hard to get fresh shrimp. Although sold thawed, they tend to traveled frozen. A wonderful thing about shrimp though, different from fresh fish, is that shrimp freeze well and can survive the thawing process in great shape, keeping their crispness and flavor.

Here is a suggestion: If you are using them today, buy them thawed, but ask your fishmonger how long they have been sitting there. It should be 1 or 2 days tops. They shouldn’t seem limp or sad and should have a light saltwater smell. Get them with the shrimp and tail on.

If you are using them tomorrow or further on, buy them frozen. Then you are on top of how long they have been thawed.To thaw, have them in the refrigerator a day before using and rinse them under cold running water.

Don’t thaw them at room temperature or in a microwave, or you will end up with shrimp ready for a Halloween party.

Once thawed, peel and season them with Kosher or sea salt and freshly ground pepper.

Heat a large pan over medium high heat, once your butter is sizzling, toss in some fresh minced garlic. Let it become fragrant, 10 seconds or so… and add the shrimp.

Cook the shrimp just 1 or 2 minutes per side, so they will be soft, crispy and sweet instead of chewy, rubbery and boring.

Then pour your Tequila. This is what I have at home… The Gran Centenario. Different from the Blanco or White tequila, the Reposado is darker in color because it is aged in wooden barrels. It has a bolder flavor. But feel free to use whatever you have handy. You can also use Mezcal.

Now: Watch it. Once you add the Tequila, slightly tilt the pan to the flames of your burners as you lightly step back. It will ignite fast and furiously, but only for less than half a minute. Igniting the Tequila gets rid of the alcohol presence and retains the bold flavors from the Tequila.

Continue to cook the shrimp until the flames disappear and add the Mexican cream…

Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper. In a large and heavy saute pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic. Stir and cook for 10 to 15 seconds, until the garlic becomes fragrant. Incorporate the shrimp, making sure that the pan is not over crowded, and let them brown on one side and then the other, just for about 1 to 2 minutes per side. Don't let them over cook, they should brown on the outside, but barely cooked through.

Add the tequila, and slightly tilt the pan over the flame to ignite the tequila. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce and turn off the heat. Serve immediately sprinkled with the chives on top.